Hot Smoked Rainbow Trout
Traditional hot smoked salmon fillets smoked in hot kilns over seasoned Oak.
Farmed by Simon & Ginny Harrop in the chalk streams of the Lincolnshire Wolds, Belleau Bridge has a great reputation for full-flavoured trout. The rainbow trout fillets are hot smoked using seasoned Norfolk Oak shavings and dust to add character and flavour to the product at a small artisan smokehouse in Norfolk.
There are two fillets per pack weighing roughly 200g which is makes a main meal for two depending on your appetite. Whole hot smoked Trout can be served straight from the pack or warmed through for 10 minutes in a 180C oven.
The product may contain bones, keep refrigerated and use within three days of opening.